ANDREA'S PECAN COOKIES
Steps:
- 1. Separate egg whites and let them come to room temperature. 2. Line baking sheets with parchment paper or brown parcel wrapping paper. Spray with non-stick cooking spray and dust lightly with flour. 3. Beat egg whites with cream of tarter, vanilla, and salt until they hold a soft peak. Add sugar gradually, by quarter cups and beating for 10 seconds or so after each addition. Sprinkle in flour and mix it at low speed. 4. Drop a little mound of dough on paper-lined cookie sheet (16 to a sheet). 5. Place one kiss, pointed end up, in center of each mound. Push candy down, but not all the way to the bottom. Drop another little mound of dough on top to cover each dandy. 6. Bake at 275 degrees for about 40 minutes, or until meringue is slightly golden and dry to the touch. 7. Cool by setting sheet on wire rack. When completely cool, peel carefully from paper and store in airtight container in a dry place (not the refrigerator). 8. 3-4 dozen
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